Roast Lamb with White Beans
French cooks prefer delicate flageolet beans for this rustic dish, but any small white bean will do.
Prepare ahead: The lamb can be prepared through step 1 and refrigerated up to 1 day ahead.
Preparation Time15 min
Preparation Time - Text15 mins
Cooking Time1 min
Total Timeunder 2 hours
One Pot MealYes
OccasionFormal Dinner Party
Recipe Coursemain course
Dietary Considerationegg-free, gluten-free, peanut free, soy free, tree nut free
Taste and Textureherby, meaty, savory
- 3 lb (1.35kg) leg of lamb, or shanks
- 2–3 sprigs rosemary
- 1 tbsp olive oil
- Salt and freshly ground black pepper
- Two 15 oz (440g) cans flageolet or Great Northern beans, drained
- 4 plum tomatoes, cut in halves lengthwise
- 4 garlic cloves, coarsely chopped
- 2/3 cup dry white wine
- 1 tbsp tomato paste
Preheat the oven to 350°F (180°C). With a small, sharp knife, make several deep cuts into the flesh of the lamb. Strip the leaves from 1 rosemary sprig, and push a few rosemary leaves into each cut. Place the lamb in a roasting pan, with the oil, and season with salt and pepper.
Bake for 1 hour. Combine the beans, tomatoes, garlic, and remaining rosemary. Remove the lamb from the oven and spoon the bean mixture around it. Mix the wine and tomato paste together and pour over the beans.
Cover the pan with aluminum foil, then continue baking, stirring the beans after 15 minutes, for about 30 minutes, until a thermometer inserted in the thickest part of the lamb reads 130°F. Let stand for 15 minutes before serving.
2008 Dorling Kindersley